Friday, July 31, 2009

Halibut on the Grill

We were so fortunate to have a place with a kitchen that was obviously designed by somebody who loved to cook! How can one stay in a lovely home with a Wolf stove/oven and not cook?!


Our first evening on the island was one filled with great food and wine! We had three pounds of halibut, fresh string beans and rice.

The halibut was marinated in equal parts of olive oil and white wine, with some lemon juice, soy and garlic. The Kitchen Gnome is not known for measuring but he was able to give me proportions.

Halibut on the Grill

3 pounds halibut filets
1/4 cup olive oil
1/4 cup white wine
1/8 cup soy sauce
1/8 cup lemon juice
3 large cloves garlic
Chopped flat leaf parsley

Set the grill for 350 degrees.

1. Salt and pepper the fish.

2. Mix the first five ingredients and spoon it over the fish.

3. Sprinkle the chopped parsley over the fish.

4. Marinate for about 20 to 30 minutes.

5. The halibut is then placed skin side down on a piece of foil that has a few holes poked in it so that the juices do not collect. What happens is that the skin sticks to the foil and the fish is easily removed and served.

6. Tent the halibut once it is on the grill.

7. Cooking the halibut to the correct doneness is dependent upon the grill, how hot it is out side! and the thickness of the halibut! Cook the halibut until the largest piece flakes n the center and there are no transparent spots. Remove from the grill immediately.

PRINTABLE RECIPE

The halibut was perfect and dinner was wonderful!

Monday, July 27, 2009

Minted Watermelon Granita


The stars don't always align when it comes to weather! I left a 108 degree heat wave to participate in Seattle's heatwave! One packs differently when traveling to Seattle...Seattle means cool weather, at least in the evening! So here I am with more jeans and long sleeves than I need!

The weather didn't stop our visit to Pike's Market. Yes, all tourists go there. No, my daughter didn't want to go. Yes, we went anyway. I had to see all of the flowers and the fresh vegetables. Just the displays are worth jostling among the thousands of folks in town who visited the same time as me!


The fruits and vegetables are so beautiful that making a selection is very difficult! How to rein in my desire to make everything was the question!


I love mushrooms...look at the morels!


I think something cool is in order....melons! Something like Minted Watermelon Granita!

In the August, 2009 edition of Food and Wine magazine, there was a recipe for Minted Watermelon Popsicles that my oldest daughter transformed into a Granita! This was simple and so refreshing! It hit the spot on a very warm afternoon. David Lebovitz recommends in a Pefect Scoop that a tablespoon of vodka or liqueur be added to ice cream to keep it from freezing solid. She applied this suggestion to the granita.

Minted Watermelon Granita
1 1/2 pounds seedless watermelon without the rind, cut into 1-inch dice (about 4 cups)
2 Tbsp sugar
1/4 cup mint leaves, minced
2 tsp finely grated lemon zest
Pinch of salt
1 Tbsp vodka

In a blender, puree the watermelon with the sugar until smooth. Stir in the mint, lemon zest, vodka and salt. Pour the puree into a container. About every hour while freezing (this takes about three hours) take out the granita and scrape it with a fork to keep it broken up. If there is any remaining, it is easily kept in the freezer. After being in the freezer over night it was necessary to let it sit on the counter to soften just a bit.

PRINTABLE RECIPE


This is a great low calorie snack or dessert! It made it much easier to walk past the ice cream stores!



Tuesday, July 21, 2009

Pork Tenderloin Two Ways


I have always been a fan of pork so I have a tendency to purchase pork tenderloin over beef. The standard at our house has been Pork Tenderloin with Honey, Mustard and Rosemary. It was published in Fine Cooking magazine. After making the same recipe for so many years, the Kitchen Gnome decided that he needed to try something else. Since there are two tenderloins to a package, he prepared our standard but on the remaining tenderloin he used a purchased mango chipotle sauce.

Both were excellent. I need to branch out more often!

Pork Tenderloin with Honey, Mustard and Rosemary

Serves 4

2 Tbsp honey
2 Tbsp mustard
Two 4-inch sprigs of rosemary, stems removed, and needles crushed slightly to release flavor
1 tsp salt
1 Tbsp crushed black pepper
1 Tbsp black mustard seeds (optional)
2 Tbsp olive oil
One 16 oz. pork tenderloin, trimmed, silverskin removed, and butterflied

Combine the honey, mustarc, rosemary, slat, pepper, and black mustard seeds, and olive oil in a shallow dish large enough to hold the pork tenderloin. Add the tenderloin, turn to coat, and marinate it for at least an hour.

Heat the grill or broiler. Cook the pork until golden brown on all sides and firm to the touch, about 12 to 15 minutes total cooking time. Let the tenderloin rest on the cutting board for a few minutes, cut it on the diagonal into thin slices, and serve.

PRINTABLE RECIPE

I love rosemary with pork...it is wonderful. This recipe is always a success. I guess one of us can't get enough of it! The other half would like to explore...not a bad idea as long as I get the standard once in awhile!

Sunday, July 19, 2009

San Francisco Bread Pudding


My mom used to make bread pudding for us. I loved it, especially with milk and sugar on it! When I saw how much stale bread was in the bread drawer, I decided to make bread pudding. I looked for a recipe that had a nice custard and also had ingredients that I loved. I wanted one that had a great sauce, too...oh, I still eat it with milk and sugar, but that is for breakfast! I needed a nice rum sauce to serve it as dessert.

My first stop was the Commander's Kitchen. I had eaten bread pudding at the Commander's Palace in New Orleans and it was wonderful. It was served with a Whiskey Sauce. That wasn't quite what I was trying to find. Next, was The Silver Palate Cookbook. As I compared, what I learned was that bread pudding is pretty basic. I wasn't certain what I was looking for but I knew I hadn't found it.

I pulled out my copy of San Francisco Encore and found a recipe that was a little different. It had raisins, coconut, pecans and a lemon rum sauce! That was worth mixing up! Prep time 10 minutes! I could go for that.

I had to adjust it along the way as I was out of a few ingredients...note to self: Next time, check the pantry and frig before starting! I used half and half instead of milk...how many calories can I add?....I also used golden raisins instead of the usual.


San Francisco Bread Pudding
5 ounces stale French bread, broken into small pieces
1 cup milk
1 cup heavy cream
1 cup sugar
4 Tbsp unsalted butter, melted
1 whole egg
1 egg yolk
1/2 cup raisins
1/2 cup shredded coconut
1/2 cup chopped pecans
1 Tbsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 350 degrees. In a large bowl, combine all the ingredients: blend well. The mixture should be very moist. Pour into a buttered 11 X 7 inch baking dish. Bake for 45 minutes, or until set. Serve warm with Lemon Run Sauce.

Lemon Rum Sauce
6 Tbsp unsalted butter
3 Tbsp sugar
1/4 cup lemon juice
Grated rind of 1 large lemon
2 egg yolks, beaten
3 to 6 Tbsp rum

In a saucepan, combine the butter and sugar. Cook over low heat until well blended. Stir in lemon juice and rind. Pour some of the butter mixture into the yolks and whisk to blend. Pour this mixture back into the pan. Whisk over low heat until slightly thickened. Stir in rum to taste.

PRINTABLE RECIPE

This was so quick to make. It is quite tasty and it satisfied my desire for bread pudding!

Saturday, July 18, 2009

Tortilla Soup


My daughter cooked dinner again tonight. No, it is not the weather for soup (108 degrees is not soup weather!) but oh my goodness this was so good! The flavors just burst forth...it may be summer but I had seconds on soup! It was delicious!

When she first told me the recipe, I was a skeptic. It didn't seem "hard" enough to be good. Instead, it was easy and great! This goes to show that a recipe doesn't have to be complex and labor intensive to have great flavor and make you want seconds on soup...even when it is 108 degrees outside!

First, she brought out the stock and the shredded chicken that she had made yesterday. I believe the key is in the chicken stock that she made. It was flavored specifically for the pupusas and was great as the base for the soup. It would not be the same with a can plain of chicken stock! As crazy as it sounds, the secret flavoring ingredient was the Taco Seasoning no other herbs or spices were used. You could create the same stock by poaching the chicken thighs in a mixture of chicken broth and water and adding 1/2 package of the Taco Seasoning. Depending on how how you like the soup, half of a jalapeno could be seeded, diced and added. She did not use a jalapeno tonight.

Tortilla Soup

Ingredients
Shredded chicken (prepare your own as above or purchase a rotisserie chicken
2 cans chicken stock (or leftover homemade stock)
1 can whole kernel corn, drained
1 can black beans, drained
1 or 2 can Ro*Tel tomatoes with green chilies
1 to 1 1/2 cups shredded chicken

Tortilla chips or homemade strips

Mix all ingredients together except for the tortilla chips. Simmer about 10 minutes.

Garnishes
Sour cream
Avocado
Cilantro
Queso Fresco

To serve take a handful of tortilla chips, crush them and place in the bottom of the bowl. Ladle soup over the chips. Garnish with any or all of the listed garnishes.

If you have made tortilla strips, place them on top of the soup with the garnishes.

PRINTABLE RECIPES


This recipe is a keeper. I can hardly wait to have it again!

Friday, July 17, 2009

Pupusas



My daughter made pupusas tonight! I had been looking forward to them for a long time. One of her roommates was Salvadoran. I remember the phone call when they had been made for dinner..."Mom, we have to make these! They are fantastic." Needless to say, I had high expectations for dinner tonight!

When she first called, my first question was, "What is a pupusa?" A papusa (pronounced poo-poo-suh) is a popular El Salvadoran dish made of a thick, corn tortilla filled with anything from meats to cheeses to refried beans to pork rinds. (I will pass on the pork rinds.) They are usually served with a spicy coleslaw, a Salvadoran cabbage salad, which is allowed to ferment at room temperature before serving. It is known as cortido. The pupusas are topped with red salsa.

They are sold by street vendors in El Salvador. The pupusa is such a part of the cuisine of El Salvador that the country even declared November 13th "National Pupusa Day!"

When my daughter wanted to make the pupusas she found a recipe on Whats4Eats that she used to prompt her memory. She tweaked the recipe in preparation.

Pupusas

Chicken Filling
About 8 chicken thighs, skin and fat removed.
1/2 envelope Lawry's Taco Seasoning
Chicken broth and water (equal portions to cover the chicken)
1/2 can refried beans
1/2 package Queso Fresco
1/2 can chopped green chiles

Simmer until chicken is done and easy to shred.
Remove chicken from the broth. (Reserve broth to make tomorrow's Tortilla Soup.)

Shred chicken. (Reserve half for tomorrow's Tortilla Soup.)
Place half of the chicken and remaining ingredients in a bowl.
Mix.


Dough

2 cups Masa harina
1 cup warm water
Filling










1. In a large bowl, mix together the masa harina and water and knead well. Knead in additional water, one tablespoon at a time, if needed to make a moist, firm dough.
2. Form into a log. Cut into eight equal portions. Roll each portion into a ball.










3. Press a hole in the ball and fill it with the chicken filling (about 1 tablespoon). Fold the dough over to completely enclose it. Press the ball out in your palms to form a disc. Be careful that the filling does not come out!
4. Heat an ungreased skillet over medium. Cook each pupusa for about 1-2 minutes on each side, until lightly browned and blistered.
5. Remove to a plate and keep warm until all pupusas are done.

Cortido
1/2 head shredded cabbage
1 carrot peeled, grated
4 cups boiling water
3 scallions, minced
1/2 cup white vinegar
1/2 cup water
1 jalapeno or serrano chile pepper, minced
1/2 tsp salt

1. Place the cabbage and carrots in a heat-proof bowl. Pour the boiling water into the bowl to cover the cabbage and carrots. Set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible.
2. Return the cabbage to the bowl and toss with the remaining ingredients. Chill and serve on pupasa, or as a side dish.

Serve the pupusa with cortido and salsa on top!

PRINTABLE RECIPE


These were great! I enjoyed trying something totally new and different.

Wednesday, July 15, 2009

Blackberry and Blueberry Cobbler



As I combed through a recipe box today, I came across a worn piece of paper with a recipe written by a colleague. The pencil was fading but it could still be read. She was an older lady who always brought the most wonderful peach cobbler to work. Every potluck, she was like clockwork! She passed away about 15 years ago but her cobbler is one that I have made many times. It lives on....She laughed when I complemented her and asked if she would share the recipe. She kept telling me that it was really quite simple to make. She said that her mom used to make it.

Everybody needs a no fail cobbler recipe. This is it. It is a go to recipe when you have no time and just want a quick dessert....or dish for a potluck!

I had always had it with peaches but started making it with blackberries on our family vacations. There were always an abundance of blackberries and this was a quick dessert that could be made for the family. I would pre-measure the dry ingredients and label the zip lock with the baking directions before we left.

Unlike most cobblers, the batter is placed in the dish and the fruit is placed on top. The crust raises to the top during baking.

Fruit Cobbler

Preheat oven: 350-375 degrees
Bake: 20 minutes

1 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 cup milk
2 Tbsp melted butter
1/4 tsp salt

1 pt fruit
1/4 cup sugar
1/2 cup hot water
Sprinkle with cinnamon


Mix the first six ingredients and spread in the bottom of a greased 8 X 8 dish.

Mix the next four ingredients and pour over the dough.

Bake for 20 minutes until golden brown. Test crust for doneness.

This can be made with fresh or canned fruit. If you are using canned fruit, do not add the water. The crust won't cook through.

PRINTABLE RECIPE



Enjoy! You can certainly tell which berries are in abundance at my house!

Tuesday, July 14, 2009

Orange Couscous Salad

Kathy's daughter here! I've been reading Kim Sunee's Trail of Crumbs: Hunger, Love, and the Search for Home for the past few days. It's a memoir, and each chapter ends with a few recipes, one of them being Sunee's recipe for Orange Couscous Salad.


It looked like a perfect light supper, paired with a crisp white wine I picked up from Wine Woot a few weeks back. We have a surfeit of carrots and zucchini, so I combined her base recipe with a few modifications, just like my mama taught me.

Très Magnifique!




Orange Couscous Salad (with Audie's changes)

Ingredients
1 (10-ounce) box plain couscous
1/4 cup extra-virgin olive oil, plus more to taste
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
1/2 small red onion, finely chopped (about 1/4 cup)
2 oranges
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
1 zucchini, chopped (about 1 cup)
2 large carrots, chopped (about 1 cup)
1 cup currants

Preparation
1. Pour couscous into a large bowl, and stir in 1 cup boiling water. Cover with lid, and let steam 5 minutes or until couscous is tender. Fluff with a fork, and stir in oil, salt, and pepper.

2. Heat 2 tbsp. of the olive oil in a pan and cook the red onion and carrot until they begin to caramelize (about 8 minutes). Add the zucchini for another 5 minutes.

3. Zest both oranges; juice one. Peel second orange, and chop. Add zest, juice, and chopped orange to couscous mixture. Stir in remaining ingredients, including roasted vegetables. Eat hot or cover and chill 1 hour or up to 2 days. Add more oil, salt, or pepper if desired before serving.


PRINTABLE RECIPE

Sunday, July 12, 2009

Blackberry Blueberry Sour Cream Cake....and, Pay It Forward Winners



On my cruise through all of the blogs that I follow, I saw the Raspberry Sour Cream Cake that was posted at Thibeault's Table. It looked moist and full of flavor and I was anxious to see if I could get the same results. I wasn't disappointed.

It was easy to make and absolutely delicious! It wasn't overly sweet so I think it would be a good breakfast cake.


Not having any raspberries on hand, I used blackberries and blueberries.

I baked the cake in the convection oven and checked the cake in 45 minutes. I extended the baking time to one hour.


It is a good thing that the frosting is drizzled over the cake while it is still warm! It didn't take me long to clean up everything and help myself to a warm, moist, and tasty piece of Blackberry Blueberry Sour Cream Cake!


This was a yummy treat. The neighbors benefited from my baking spree, again. It is fun to cook and share with others.

Blackberry Blueberry Sour Cream Cake
(Adaptation by Thibeault's Table; original recipe at Sarea.vox.com)

Preheat oven to 350 degrees.

9 inch Springform pan

Butter the bottom and sides. Line the bottom with parchment paper and butter the parchment.

2 eggs
1 cup of sour cream
1 cup sugar
1/4 cup melted butter
1/4 cup vegetable oil
2 cups all-purpose flour
1 tbsp baking powder
1/4 teaspoon baking soda
pinch of salt
1 or 2 tsp vanilla extract, to taste.
1 pint of fresh raspberries, blackberries and/or blueberries

Mix sour cream, eggs, sugar, vanilla, melted butter, and oil together.

Combine the flour, salt, baking powder and baking soda,

Mix the flour mixture into the sour cream mixture.

Pour half the batter into the prepared pan. (You may need to smooth it out over the bottom.)

Sprinkle with half of the berries. Spoon the remaining batter over the berries. Sprinkle the remaining berries over the top.

Bake for approximately 45-60 minutes. Test cake for doneness with a tester or a toothpick.

Let rest for 10 minutes on a cake rack. Turn cake out of pan, peel off parchment and turn cake up right.

Cream Cheese Frosting

1/2 cup (4 oz) cream cheese
1 to 1 1/2 cups of powdered sugar
1 tsp vanilla

Beat together and drizzle over cake while it is still warm.

PRINTABLE RECIPE

I used a pastry bag to drizzle the frosting. It worked like a dream!


Thank you Thibeault's Table for sharing this great recipe!


I am very happy to announce that the two (actually, there will be three) Pay it Forward Winners are Suzy at Kitchen Bouquet and Monique at La Table De Nana.

The third award is to Cathy at Wives with Knives. Cathy's award is a "just because" award. She has been very helpful and supportive of my efforts. Her gift is to show my appreciation. Thank you Cathy for being there!

Thanks so much for playing, Pay It Forward, a very fun game. Suzy, Monique, and Cathy please email me your address so I can mail your gift.

Saturday, July 11, 2009

Malted Milk Ice Cream

An Ice Cream Social! A great time to pull out all things ice cream and see what can happen!

To start one must have an ice cream maker! Every summer I tell myself I am going to get a new ice cream maker. My old one has been around for about 32 years. I got it at Akron for $19.99! Such a deal! There have been so many improvements since that machine was made. It served me well but it was definitely time to buy a more efficient machine!


While I researched ice cream makers, I just happened to visit Amazon and purchased two cookbooks, The Perfect Scoop by the King of Ice Cream, David Lebovitz and, who can resist?, Ben and Jerry's Homemade Ice Cream and Dessert Book, by Ben Cohen and Jerry Greenfield.

William Sonoma had the Cuisinart 2 Qt. Ice Cream Maker on sale a few weeks ago and I just happened to have a gift certificate, so for a little bit of tax, I got an ice cream maker!


In May I found La Rochere Ice Cream Dishes on Overstock.com and I could not resist. An ice cream social is a great time to try them out!

The last item needed for the social would be antique ice cream spoons! About ten years ago I started to collect antique ice cream spoons. My sister-in-law suggested that it would be a fun item to collect and I believed her! So, on our travels the Kitchen Gnome and I always find our way to an antique store searching for those few special items and ice cream spoons! Last night I found the spoons and the silver polish and lovingly prepared my eclectic collection for today.

The ice cream recipe is credited to David Lebovitz. I am a fan of chocolate malts. I prefer a malt to any other milkshake. When I saw the recipe for Malted Milk Ice Cream, I knew I had to make it.


Malted Milk Ice Cream

Makes about 1 1/2 quart (1 1/2 liters)

1 cup (250 ml) half and half
3/4 cup (150 g) sugar
Pinch of salt
2 cups (500 ml) heavy cream
1/4 tsp vanilla extract
2/3 cup (90 g) malt powder
6 large egg yolks
2 cups (350 g) malted milk balls, coarsely chopped

Warm the half and half, sugar, and salt in a medium saucepan. In a large bowl, whisk together the heavy cream, vanilla, and malt powder and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and whisk it into the malted milk mixture. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. As you remove the ice cream from the machine, fold in the chopped malted milk balls.

PRINTABLE RECIPE



This was delicious!

It melted quickly...I was anxious and we ate it immediately instead of letting it firm up in the freezer. I like soft serve!

After bragging to my daughter about the ice cream and how great it was, she calmly pointed out to me that the second post on this blog was hers and that she had already shared about the Malted Milk Ice Cream! Since she's out of state and I didn't get to taste it, it is okay for me to make this wonderful ice cream for Suzy's Ice Cream Social!



Be sure to stop by and visit Suzy at Kitchen Bouquet and while you are there check out all of the great Ice Cream Social posts!


Thursday, July 9, 2009

For the Love of Curry! And Grapes!


I love curry. I don't know if I have always loved it or if it was a direct result of my three month stay in India. I don't really recall my mom preparing anything with a curry flavor so I am leaning toward the summer I spent studying in India. The heat was intense; the food had intense flavors, and I enjoyed every minute and every bite!

It was my love of curry that caused me to buy another cookbook. Since I always need more than one reason to add another cookbook to the collection, I must mention that I love grapes, also. In the summer grapes are a great crisp, sweet treat. They are refreshing. There is always an abundance of grapes available in the summer. Why wouldn't I need a cookbook that features grapes and has tasty looking pictures and recipes?

Green Black Red Recipes for Cooking and Enjoying California Grapes has beautiful photography inside, featuring grapes! It has multiple ways to use grapes as an ingredient in cooking. (Check out the link. The cookbook has been digitized and is on Google Books!) I picked it up because there was a Curried Chicken Salad recipe inside! The recipe is simple and I loved all of the ingredients. I did tweak the recipe just a bit. I increased the amount of mayonnaise to a scant 3/4 cup, and the chutney to 3 Tablespoons. I also reduced the amount of curry to 1 teaspoon. (I love curry but there is a limit!) I would suggest that you add the curry in small amounts until you get the balance that is just right for your palate.

Curried Chicken Salad

Makes 4 cups

12 ounces cooked chicken, diced (3 cups)
1 medium red apple, diced (1 cup)
3/4 cup green, red, and/or black grapes, halved
1 medium celery stalk, diced
1/4 cup blanched slivered almonds (optional)
1/2 cup mayonnaise, or plain yogurt, or any combination of the two
2 Tbsp mango chutney
1 Tbsp curry powder
1/2 tsp salt
1/2 tsp pepper
Fresh cilantro sprigs and sliced green onions for garnish (optional)













In a large bowl, combine the chicken, apple, grapes, celery, and almonds, if using. Add the mayonnaise, chutney, and curry powder and stir to mix and evenly moisten. Season with the salt and pepper. Keep refrigerated until ready to use. Serve garnished with cilantro and green onions, if desired.













PRINTABLE RECIPE

This made a great light luncheon dish. It was very flavorful. The Kitchen Gnome approved! It is another keeper! So, did I need the new cookbook, definitely. The Curried Chicken Salad was scrumptious!

Wednesday, July 8, 2009

Another New Cookbook



Well, I bought another new cookbook. (Ironic that it was just after my early morning post.) To rationalize, I made a deal with myself. I vowed to get rid of the Bon Appetit collection. I am going to keep the months of October through January and dispose of the others. It should be okay, the recipes are all on-line. I just have to know what I am searching for and know that I won't be able to let pictures and ingredients influence me. But, that is where the satisfaction comes from, that is what it is all about....pictures....ingredients...visions....dreams....It is just so much fun to page through the magazines.


More rationalizing....I really only page through fall and winter. There is something comforting about settling in on the sofa by the fireplace with a hot cup of something....anything, really....and thinking about baking and eating comfort food! So....the remaining months could be given away...not thrown away.

So, that is the first step. It is a hard one. Let's see if I follow through.

And, what cookbook did I buy? I will share this weekend. Hint: See you at Suzy's Ice Cream Social.

Cookbooks, Cooking Magazines, Clippings, Recipe Cards, and Random Printed Recipes!

The information age...ah, yes, I have accumulated an abundance of information. I have a cookbook collection that keeps growing, as I have no control when it comes to cookbooks. There are cookbooks on most every shelf in the house...an exaggeration, but almost every shelf. There are the cookbooks that I read as you would a novel (aren't all cookbooks meant to be read from cover to cover?) Then there are the coffee table cookbooks. Everybody must have a few of those. You know, the ones that have such beautiful pictures that they are works of art.

I have almost every Bon Appetit printed since I started to subscribe about 25 years ago. I have every Fine Cooking magazine since it came into print...then there are the Cooks Illustrated, Cooking Light, Saveur, and Cuisine subscriptions, along with random magazines picked up at the market. I have yet to mention the internet with all of the bookmarked food related websites, food blogs and then the pages of printed recipes, saved recipes, and the piles of recipes that they yield. All are yet to be filed. Then, finally, the recipe cards neatly tucked away in multiple recipe boxes!


I do have information....and I do become indignant when my mom suggests that I really should not buy another cookbook....she tells me that I have enough. What? Not buy a new cookbook? How can she say that? That cookbook just might be "the one" that has the recipe for which I have been searching! "The one" to die for dessert, printed within the covers.

How does one organize a mess such as this? How does one finally make the decision that some cookbooks must go, most of the magazines must go, some of the clippings must go? I have been
trying to find a good way of organizing my resources and precious recipes. I have procrastinated and now the job has reached mammoth proportions!

I need recommendations! How does one manage too much information?